SnackMain Course

Vegetarian Burek

Name: Vegetarian Burek
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: balkan
Ingredients: 450 g phyllo dough thawed; 200 g feta cheese crumbled; 250 g cottage cheese; 2 pcs egg large; 80 g greek yogurt; 60 ml vegetable oil; 0.5 tsp salt; 0.25 tsp black pepper freshly ground

A savory, flaky pastry made with thin sheets of phyllo dough and a rich cheese filling. This traditional Balkan snack is perfect for a quick meal or appetizer.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 733 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gphyllo dough, thawed
200 gfeta cheese, crumbled
250 gcottage cheese
2 pcsegg, large
80 ggreek yogurt
0.5 tspsalt
0.25 tspblack pepper, freshly ground

for brushing

60 mlvegetable oil

Equipment

round baking pan · pastry brush · large bowl

The method

Step by step

1
Preheat your oven to 190°C (375°F). Lightly grease a round baking pan, about 24-26 cm (9-10 inches) in diameter.
About 10 min
2
In a large bowl, combine the crumbled feta cheese, cottage cheese, eggs, Greek yogurt, salt, and black pepper. Mix well until the filling is evenly combined.
About 5 min
Cook’s note: Taste and adjust seasoning if needed.
3
Carefully unroll the phyllo dough. Keep the sheets covered with a damp cloth to prevent them from drying out while you work.
About 1 min
Cook’s note: Phyllo can dry out very quickly, so work efficiently.
4
Lay one sheet of phyllo dough on a clean surface. Brush it lightly with vegetable oil.
Cook’s note: A pastry brush works best for even coating.
5
Place a second sheet of phyllo on top of the first and brush it with vegetable oil as well.
6
Spread a generous line of the cheese mixture along one long edge of the doubled phyllo sheets.
About 1 min
Cook’s note: Don't overfill, or it will be hard to roll.
7
Carefully roll the phyllo sheets tightly into a long, thin cylinder, enclosing the cheese filling.
About 1 min
8
Take the rolled phyllo and gently coil it into a spiral shape, starting from the center of your greased baking pan.
About 1 min
Cook’s note: Work carefully to keep the spiral intact.
9
Repeat steps 4-8 with the remaining phyllo sheets and cheese filling, adding each new coiled roll to the end of the previous one in the pan, forming a continuous spiral until the pan is full.
About 15 min
10
Brush the top of the assembled burek generously with any remaining vegetable oil.
About 1 min
11
Bake in the preheated oven for 35-40 minutes, or until the burek is golden brown and crispy on top.
About 40 min
Cook’s note: Check for doneness by listening for a hollow sound when tapped.
12
Remove from the oven and let it cool slightly in the pan before slicing and serving.
About 5 min
Cook’s note: Burek is best served warm.

Per serving

Nutrition

57%Score

Calories: 733.1kcal
Protein: 26.8g
Carbs: 68.2g
Fat: 38.7g
Fibre: 2.3g
Sugar: 5.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover burek in an airtight container in the refrigerator.

Reheating

Reheat in a preheated oven at 180°C (350°F) for 10-15 minutes until warmed through and crispy.